A Good and Healthy Salad Dressing

I regard myself as a fairly healthy eater. I try and usually succeed at eating a fruit or vegetable with every meal, but lately I’ve been having a harder time with the leafy greens (my vegetables tend to me winter squash, sweet potatoes, and pumpkin). The most convenient way to eat a leafy green is in a salad, but for some reason I’ve been finding my salads to be less than satisfactory. Beth loves putting salsa in her salad, but the past few time I’ve done that I’ve hated it (I couldn’t finish my last one at all, and instead used the salad in the quiche recipe from earlier – but used ricotta cheese instead of cottage cheese – delicious!). The two salad dressings we have in our fridge are almost gone, so I’ve been trying to come up with new ways to make my salad less of a chore to eat (that doesn’t involve sweetening it up with cranberries!), because salads are amazingly delicious.

What I ended up doing was
2 tablespoons yellow mustard
1 tablespoons apple vinegar
1/4 teaspoon cumin
dash curry
red pepper flakes to taste
dash black pepper

And I really liked it. And to be honest, I jut made up those numbers in the recipe, I have no idea how much of what I put it, but that seems about right. It’ll probably taste good anyway.



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